Peach Cantaloupe Conserve Recipes

Steps:

• Add the cantaloupe and peaches to a large pot.
• Cook over medium heat, stir constantly, for 15 minutes.
• Add in sugar and lemon juice, stir to combine.
• Bring to a boil, stirring constantly.
• Lower the heat and simmer 30 to 45 minutes, or until thickened.
• Add in the lemon rind and cook for 3 more minutes, stirring constantly.
• Take pot from oven burner; skim off foam.
• Pour hot mixture into hot, sterilzed jars, fill to about 1/4-inch from top.
• Remove air bubbles and wipe jar rims.
• Cover immediately with jar lids and screw on bands.
• Process in boiling water bath for 5 minutes.

Steps:

• Mix fruit in an 8- 10 quart kettle or Dutch oven.
• Stirring constantly, bring mixture to a full rolling boil; add sugar& lemon juice, return mixture to a full rolling boil and boil constantly, uncovered, for 12 minutes.
• Add remaining ingredients& boil hard, uncovered, until the syrup sheets off a metal spoon- 4 to 5 minutes; remove from heat& quickly skim off foam.
• Pour at once into hot sterilized jars, leaving 1/4 inch headspace& adjust lids.
• Process in boiling water bath for 15 minutes.

Steps:

• 1. Mix the cantaloupe and peaches in a heavy pot and bring to a boil---a nice, steady boil, not too high, and stir frequently.
• 2. Add the sugar and lemon juice and cook until the conserve is thick.
• 3.Add the nutmeg, salt, orange peel and almonds and continue to cook for three minutes longer.
• 4. Pour into hot jars and seal.
• 5. Process in a water-bath canner for ten minutes.

Steps:

• Combine cantaloupe and peaches in a Dutch oven; cook over medium heat, stirring constantly, 15 minutes or until there is enough liquid to prevent fruit from sticking. Add sugar and lemon juice, stirring well. Bring to a boil stirring constantly. Reduce heat, and simmer 30 minutes or until thickened. Add lemon rind, and cook 3 additional minutes, stirring constantly. Remove from heat; skim off foam. Pour hot jam into hot, sterilized jars, filling to 1/4-inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling-water bath 5 minutes. This recipe yields 6 half-pints.

Steps:

• Dip peaches in boiling water for 1/2 to 1 minute. Peel. Put peaches and stones into large pot. Grind orange peel and pulp and lemon. Add to pot.
• Stir in salt. Measure bulk of fruit and add equal amount of sugar.
• Boil for 1 hour. Stir occasioanlly. Discard stones. Mixture will be soft but not too runny.
• Add cherries just before filling jars.
• Fill hot sterilzed half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.